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Ingredients

• 2 Tbsp. Chopped shallots
• 1 c. Champagne
• 1 lb Cool butter, cut into 2-inch cubes
•     Salt and pepper
• 1 whl lobster, cooked
• 1/2 lb Spinach pappardelle pasta, cooked al dente and tossed with
•     Extra virgin olive oil
• 2 Tbsp. Salmon roe
• 2 Tbsp. Minced parsley
• 1 chunk Parmesan Reggiano Cheese
• 2 x Long chives

Description

Complete Title: LOBSTER W/CHAMPAGNE BUTTER SAUCE, SPINACH PAPPARDELLE NOODLES AND SALMON ROE CAVIAR For The Pasta: In A Small Stock Pot, Fill With Sufficient Water To Come Up 2/3…

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